Pumpkin Custard

Welcome to my most favorite week of the year. For reasons I can not quite articulate, this week of the year, filled with so many traditions, so much warmth, and so much love, is in my mind, simply the best.

And, speaking of traditions…

I am a sucker for pumpkin pie. It has always been one of my absolute favorites, but when I changed my eating habits to exclude excess sugar, wheat, and most dairy, I thought my pumpkin pie days were over.

I’ve tried several grain free, diary free recipes over the years. Some have been good, some not so good, but none have measured up to good old pumpkin pie. So, when I ran across a pumpkin custard recipe claiming to be THE grain free, diary free pumpkin pie substitute, I was a bit skeptical. But, with the coming holiday I thought I’d give it a go. I mean, how can we have Thanksgiving without pumpkin pie!

*For those of you who are crust lovers, you will not find this custard a suitable substitute because it is crustless. I have yet to find a worthy grain free crust recipe but, if anyone out there has any tried and true grain free or gluten free suggestions, I am all ears!

True to form I doctored the original recipe to create this delicious, creamy, distinctly pumpkin pie-like treat! And, unlike its traditional pie predecessor, this custard has plenty to feel good – instead of guilty – about!

Coconut milk is delicious, nutritious, and adds a divine silkiness to this custard. So, what else can it do? Read more here and here.

Pumpkin…the sometimes vegetable. Here’s why this season goodie should get more of a staring role in our fall cuisine! Read it here.

Worried you are eating too many eggs? Don’t…and here’s why! Read it here.

Ingredients

1 14 oz can pureed pumpkin

1 14 oz can coconut milk

4 large eggs

1/2 c maple syrup

2 t molasses

1 t vanilla extract

1/2 t salt

1 t cinnamon

1/2 t ground nutmeg

1/2 t ground ginger

Instructions

Gently beat 4 eggs in a large mixing bowl.

Add pumpkin puree and coconut milk to eggs and blend well with whisk or electric mixer

Mix in remaining ingredients until well blended.

Pour into ramekins until they are 1/2 to 2/3 full.

Place ramekins into a water bath (aka bain-marie). This is usually a casserole dish that has been filled with approximately 2 inches of water, or 1/2 way up the sides of the ramekins.

Bake ramekins in their water bath at 375° for 40-60 min or until a fork poked into the center comes out clean. Cooking time is dependent on the size of your ramekins.

Enjoy warm or chill in the refrigerator. Delicious with a dollop of whipped cream!